Cherry Pistachio Cheesecake Recipe
Delight in the rich and creamy Cherry Pistachio Cheesecake, featuring a crunchy graham cracker and pistachio crust, a smooth pistachio-flavored cream cheese filling, and a luscious cherry topping. Perfectly balanced with a touch of nutty pistachio and fruity cherry, this cheesecake is an elegant dessert for any occasion.
- Prep Time: 20 minutes
- Cook Time: 58 minutes
- Total Time: 5 hours 18 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup ground pistachios
- 3 tbsp sugar
- 5 tbsp melted butter
For the filling:
- 16 oz cream cheese, softened
- ½ cup sugar
- 2 large eggs
- ½ cup sour cream
- ¼ cup pistachio pudding mix (dry powder)
- 1 tsp vanilla extract
For the topping:
- 1 can (21 oz) cherry pie filling
- Optional: extra chopped pistachios for garnish
Instructions
- Preheat oven: Set the oven to 325°F (160°C). Grease a 9-inch springform pan or line the bottom with parchment paper to prevent sticking and make removal easier.
- Make the crust: In a bowl, combine graham cracker crumbs, ground pistachios, sugar, and melted butter. Mix until the mixture holds together when pressed. Press it firmly into the bottom of the prepared pan to form an even layer. Bake the crust for 8 minutes to set it, then remove from oven and let it cool completely.
- Prepare the filling: Using a mixer, beat the softened cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition to fully incorporate. Stir in the sour cream, dry pistachio pudding mix, and vanilla extract, mixing just until the mixture is smooth and no lumps remain. Avoid overmixing to prevent cracking.
- Bake: Pour the filling evenly over the cooled crust, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 45 to 50 minutes, or until the center is just set and slightly jiggly. Once done, turn off the oven, crack the oven door, and allow the cheesecake to cool gradually inside for about an hour to prevent cracks.
- Chill: Once at room temperature, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight. This helps the cheesecake to firm up and develops the flavors fully.
- Top and serve: Before serving, spread the cherry pie filling evenly over the top of the chilled cheesecake. If desired, garnish with extra chopped pistachios for added texture and nutty flavor. Slice and enjoy!
Notes
- Allow the cream cheese to soften fully to ensure a smooth batter without lumps.
- Use a springform pan for easy release of the cheesecake.
- Do not overbake the cheesecake; the center should still be slightly jiggly when done.
- Gradual cooling in the oven helps prevent cracks in the cheesecake surface.
- Chill thoroughly before adding topping to ensure clean slices.
- For a more intense pistachio flavor, lightly toast the ground pistachios before mixing them into the crust.
Keywords: Cherry pistachio cheesecake, pistachio cheesecake, cherry topped cheesecake, creamy cheesecake, nutty dessert, graham cracker crust cheesecake
Find it online: https://nayabaker.com/cherry-pistachio-cheesecake-recipe/
